Recipe: Kale Chips
Image by Courtesy Christina Symons
Kale turns crispy when baked, making kale chips a satisfying snack
These crispy kale chips are a healthy alternative to store-bought snacks
Kale gets crispy when baked, transforming this good-for-you green into a healthy – and tasty snack. Add some chili flakes or grated ginger for an extra savoury kick.
- One bunch (6 – 8 mature stems) curly kale
- 30 ml (2 tbsp) nut or seed butter (almond, tahini, peanut, etc.)
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) cider vinegar (or lemon juice)
- 15 ml (1 tbsp) olive oil
- 30 ml (2 tbsp) water
- Drop of honey
- Wash, then remove the kale leaves from the stems and set aside; no need to dry.
- Make the dressing above or a simple blend of oil and vinegar. The addition of a bit of grated ginger, sesame seeds and/or dried chili will give your chips extra personality.
- Preheat oven to 325 F (163 C).
- Pour the dressing over the kale, tossing to coat the leaves thoroughly.
- Arrange the kale leaves on a cookie sheet in a single layer.
- Bake for 10 minutes, flip the leaves, then bake another 10 minutes or so, watching carefully. The goal is to cook them until crispy but still green, not scorched. Remove the tray from the oven and cool.
- Season the chips with salt and pepper if desired, and serve.
Excerpted from Everyday Eden: 100+ Fun, Green Garden Projects for the Whole Family to Enjoy by Christina Symons and John Gillespie. © 2011 Harbour Publishing Co. Ltd. Reprinted with permission. All rights reserved.